Sausage and Roasted Red Pepper Lasagna - Lactose-free
Online store FR
Back to recipes Next recipe

Sausage and Roasted Red Pepper Lasagna

Soak up the sun! This lasagna will take you on a journey through the warm Italian sky. Roasted red peppers are easily found in grocery stores and will be time-saving while offering maximum flavour. Although not produced at Bergeron, ricotta cheese is available in a lactose-free version at most major chains. During the off-season, replace fresh spinach with frozen spinach without losing any of its nutritional value. Once the vegetables are mixed in the tomato sauce, you won’t notice any flavour differences.
This lasagna can be prepared a day ahead and cooked just before serving. All you have to do is make a quick salad … and dinner is served!
Accompany your meal with a glass of fruity red wine such as a Beaujolais or a glass of full-bodied rosé wine to feel like summer!

Cuisine type : Pasta
Servings : 8 servings
Preparation time :  30 minutes
Cooking time :  60 minutes
Total time : 1 hour 30 minutes

For the sausage and roasted red pepper sauce

1 jar (300 ml) roasted red peppers

15 ml (1 tbsp) olive oil

4 uncooked Italian sausages (about 400 g)

1 clove garlic

1 can (796 ml) crushed tomatoes

4 ml (3/4 tsp) salt

Pinch of red pepper flakes

Dry lasagna noodles, regular or instant

200 g of Le Bergeron Classique Cheese, grated

1 container (300 g) of lactose-free ricotta cheese

1/2 container baby spinach (70 g)

8 to 10 fresh basil leaves

2 ml (1/2 tsp) salt

Freshly ground black pepper

  1. Drain the roasted red peppers. Using a stick blender, or in a stand blender or a food processor, puree the roasted red peppers. Set aside.

  2. Remove the casings from the sausages and discard. In a large non-stick skillet, heat the oil over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon. When the sausage meat is golden brown, add the garlic and stir for 1 minute.

  3. Add the crushed tomatoes, the roasted red pepper puree, the salt, and the red pepper flakes. Bring the sauce to a boil, then lower the heat to medium. Half cover and simmer for 15 minutes, stirring from time to time. Remove from the heat and set aside.

  4. If you’re using regular lasagna noodles, cook according to the manufacturer’s instructions.

  5. Preheat the oven to 190 °C (375 °F).

  6. In a food processor, combine the ricotta with half of the grated Le Bergeron Classic Cheese and the baby spinach, the basil, the salt, and the black pepper. Process to a creamy consistency. Alternatively, you can finely chop the baby spinach and basil, transfer it to a bowl, then mix in the ricotta, half of the grated Le Bergeron Classic Cheese, the salt, and the black pepper.

  7. Over the bottom of a 23 x 33 cm (9 x 13 in) baking dish, spread 1/4 of the sauce, then cover with a layer of lasagna noodles. Add 1/2 of the ricotta-spinach mixture, then 1/4 of the sauce, and another layer of lasagna noodle. Repeat this last step one more time, then finish up the lasagna with the remaining sauce and the remaining grated Le Bergeron Classique Cheese.

  8. Place in the oven for around 35 minutes, or until the sauce is bubbling and the cheese is golden brown. Keep an eye on the lasagna after 25 minutes: if the cheese seems to be grilling too quickly, cover with aluminum foil until the lasagne is cooked through.

  9. Remove the lasagna from the oven, let rest for 10 minutes, then serve.

Back to recipes Next recipe